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Sous Vide Steak

Steak is one of the most popular foods to cook sous vide and since everyone in my family likes their steak medium rare, I decided to adopt the sous vide method instead of the typical grilling method.

Before we start, we need to pick the right steak. The thickness of a steak should be at least 1.5 inches thick, either bone-in or boneless. The reason to pick a thicker piece is because we need to sear the steak after sous-vide cooking. A thinner piece will tend to overcook during the searing process. Below is an excerpt from the Anova site and a complete guide can be found here .

Strip, Ribeye, and Porterhouse Steaks

Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees higher than leaner steaks like tenderloin as their copious intramuscular fat helps keep them moist while delivering plenty of flavor. Fattier steaks also have natural insulation which means they’ll take slightly longer to reach the correct internal temperature.

Preheat Precision Cooker to the desired final temperature according to the chart above. I like my steaks medium rare, so I set my temperature to 129°F.

Generously season the steak (including the edges) with salt and pepper. (picture 1)

Put the steak into a bag and add 3 garlic cloves to each side of the steak (if you want herbs, you can add that to the bag as well). Seal the bag with a vacuum sealer. (picture 2)

When water has reached the desired temperature, drop the bag(s) in the water bath. (picture 3)

You can connect your cell phone to your precision cooker and use the app to set the cooking time to 1 hour. (picture 4)

Remove the steak from the bag and pat dry with paper towel. Preheat a cast iron skillet and add one tablespoon of grape seed oil until it starts to smoke, add your steak to the pan. (picture 5)

Sear one side for 15 to 30 seconds and flip the steak and sear the other side for 15 t0 30 seconds. Repeat this step once until the steak gets a nice brown sear. Make sure not to cook for too long. Immediately serve with your favorite vegetables/side dishes. (picture 6)

Note: With sous-vide cooking, you can cut the steak right after searing, the 10-minute resting period can be skipped.